Ingredients

• Mooncake skin (210g all-purpose flour and 26g milk powder)
• 70g peanut oil
• 150g inverted syrup
• 26g milk powder
• Rose filling (about 360g rose sauce and 150g glutinous rice flour)
  

  Instructions

  1. To make the rose filling, heat glutinous rice flour in a non-stick pan on low heat and stir constantly until it turns slightly yellow (about 10 minutes). Then add the rose sauce and stir until it forms a ball. Cover and let cool.
  2. In a separate bowl, mix all-purpose flour and milk powder.
  3. In another bowl, combine peanut oil, liquor, and inverted syrup. Mix well with a hand mixer.
  4. Slowly sift the flour mixture into the syrup bowl and use a rubber spatula to mix into a dough. Knead until smooth, cover, and let rest for 1 hour.
  5. Divide the dough into 24 pieces of 20g each. Roll the rose filling into 30g balls (24 total).
  6. Place a piece of dough in the palm of your hand and press it into a round shape. Place a rose filling ball in the center and pinch the edges to seal. Repeat for the remaining dough and fillings.
  7. Roll the dough balls in cooked glutinous rice flour to coat and press into mooncake molds.
  8. Place the molds on a baking pan and brush with egg wash. Bake at 200 degrees for 5 minutes, then at 180 degrees for 20 minutes. Cover with tin foil for the last 10 minutes to prevent excessive browning.
  9. Let cool on a rack before serving. Best enjoyed the next day after returning to oil.

Tips：

Baking time and temperature may vary depending on your oven.
Use a soft brush when brushing the egg liquid and be sure to shake off any excess before applying to the mooncakes to ensure an even coverage.